Beef Paprikash with Fire-Roasted Tomatoes

Total Time

Prep: 15 min. Cook: 1-3/4 hours


8 servings

Updated: Oct. 12, 2022
Beef paprikash, a Hungarian dish, makes a marvelous Sunday dinner. We prefer it with kluski egg noodles, or try mashed potatoes. —Gloria Bradley, Naperville, Illinois
Beef Paprikash with Fire-Roasted Tomatoes Recipe photo by Taste of Home


  • 1/3 cup all-purpose flour
  • 2 tablespoons sweet Hungarian or regular paprika, divided
  • 1-1/4 teaspoons salt, divided
  • 2 pounds boneless beef chuck roast, cut into 1-inch pieces
  • 2 tablespoons canola oil, divided
  • 1 large onion, chopped
  • 1 small sweet red pepper, finely chopped
  • 2 cans (8 ounces each) tomato sauce
  • 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
  • 1 can (14-1/2 ounces) beef broth
  • 1 package (16 ounces) kluski or other egg noodles
  • 3 tablespoons butter
  • Minced fresh parsley, optional


  1. In a small bowl, mix flour, 1 tablespoon paprika and 1/2 teaspoon salt. Sprinkle over beef and toss to coat; shake off excess.
  2. In a Dutch oven, heat 1 tablespoon oil over medium heat. Brown beef in batches, adding remaining oil as needed. Remove from pan with a slotted spoon, reserving drippings in pan.
  3. Add onion and pepper to drippings; cook and stir 4-5 minutes or until tender. Stir in tomato sauce, tomatoes, broth and the remaining 1 tablespoon paprika and 3/4 teaspoon salt; bring to a boil. Reduce heat; simmer, covered, until beef is tender, 1-1/2 to 2 hours.
  4. Cook noodles according to package directions. Drain; return to pot. Add butter and toss to coat. Serve with stew. If desired, sprinkle with parsley.

Nutrition Facts

1 cup stew with 3/4 cup cooked noodles: 534 calories, 21g fat (8g saturated fat), 133mg cholesterol, 953mg sodium, 51g carbohydrate (5g sugars, 4g fiber), 33g protein.